Eleven Madison Park Granola
Yield: 12 servings
Eleven Madison Park granola sweetened with maple syrup and brown sugar gets its unique flavor from olive oil, pistachios, coconut, and sour cherries.
- 2 3/4 cups rolled oats
- 1/2 cup pistachios shelled
- 1/2 cup pecans
- 1/2 cup corn flakes
- 1/2 cup coconut flakes dried
- 1/3 cup sunflower seeds shelled
- 1 teaspoon salt
- 1/2 cup light brown sugar
- 1/3 cup maple syrup
- 1/3 cup olive oil extra virgin
- 3/4 cup sour cherries dried
- 1 Tablespoon light brown sugar
Preheat oven to 300 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper; set aside.
Toss the oats, pistachios, pecans, corn flakes, coconut, and sunflower seeds, and salt in a large bowl.
Over low heat in a medium saucepan warm the brown sugar, maple syrup, and olive oil until the sugar is dissolved, stirring constantly to avoid burning.
Pour the sugar mixture over the oats mixture and fold until evenly coated. Spread granola over prepared baking sheets in a single layer. Sprinkle with additional Tablespoon of brown sugar.
Bake for 20 minutes. Remove and stir being sure to get the middle into the corners of the pans. Bake for the final 20 minutes.
Remove from oven and stir in dried cherries. Let sit until cool. Store in an airtight container for 2 weeks or in the freezer for up to 1 month.
Original recipe calls for 1 cup pistachios and no pecans.
Swap shelled sunflower seed for pepitas if desired.
Suggested use of unsalted nuts and seeds.
Serving: 12gCalories: 305kcalCarbohydrates: 36gProtein: 5gFat: 17gSaturated Fat: 4gSodium: 210mgPotassium: 227mgFiber: 4gSugar: 16gVitamin A: 156IUVitamin C: 1mgCalcium: 41mgIron: 2mg